- 1 x 200 g slab dark chocolate, plus extra, shaved, to garnish
- 3 medium free-range eggs
- 250 g brown sugar
- Seeds of 1 vanilla pod
- 4 T golden syrup
- 80 g cake flour
- 1 t bicarbonate of soda
- A pinch of salt
- 60 g cocoa powder
- 250 g raw beetroot, peeled and finely grated
- ½ cup strong black coffee
- 3 T sunflower oil
- Thick cream, for serving
Preheat the oven to 160°C. Place a heatproof bowl over a saucepan of shallow, simmering water. Break in the chocolate and melt, taking care not to burn.
Beat the eggs with the sugar, vanilla seeds and golden syrup until pale and fluffy. Fold in the flour, bicarb, salt and cocoa.
Drain the beetroot and shake out the excess moisture before mixing it into the cake batter.
Add the melted chocolate, coffee and oil and mix to combine.
Pour the mixture into a greased 20 cm round Bundt cake tin. Bake for 1 hour, or until an inserted skewer comes out clean.
Remove from the oven and cool on a wire rack. Turn out the cake from the tin. Scatter with dark-chocolate shavings and serve with thick cream.